Top 5 Novellas for Platypus Women

On April 25, 2014April 25, 2014 By Tamarah RockwoodIn UncategorizedLeave a comment

This book is deep. You can’t read this book just on face value; it will either show you something unreal, or it will show you nothing at all. It depends on how you go into it. I thought it was an amazing story that goes straight to the back of the mind. The river goes through civilization, past primal cultures and ends with a man isolated from his previous life in the jungle. And he preferred to stay. Why?

This is a thinking book I believe every Platypus should read.

2. Kate Chopin, “The Awakening”

Kate Chopin wrote these amazing novellas during the cusp of last century. She was interesting because of how she wrote about women. Previously to the 20th century, women in literature who dabbled in sin were killed. Slowly during the late 1800s and early 1900s, women were not being killed in literature. This is pretty significant, and it is a reflection of a changing society during this time.

“The Awakening” is a story of a Platypus in her time. Strong, yet vulnerable. Loving, yet skeptical. Fragile, yet still independent. This is a quiet book. You will just sit and breathe after finishing this one. It will always be one of my favorites.

3. Edith Wharton, “Summer”

There will always be a special place in my heart for “Summer.”

Edith Wharton was born into New England elite in the late 1800s-early 1900s. Even after writing amazing novels, which I have always enjoyed, She never felt like she fit in with her peers, and after her husband squandered her own inheritance on his mistress, she left for France. There she began to redefine herself. And that is where she wrote “Summer.”

4. “Frankenstein” Wolstonecraft

Frankenstein is for the mother.

Hear me out.

Imagine a woman who longs to have children, to raise a family and to be a mother. Now imagine that every child she had died within the first year. Bear that in mind when you read “Frankenstein,” the story of the man who could create life, only to have it destroy him.

This is a chilling story of a mother’s grief, and definitely for the darker Platypus.

5. “Ender’s Game” by Orson Scott Card

You should just read this. I was beside myself for a month after finishing “Ender’s Game.”

It just captures so much of the mental turmoil and isolation that can befall us at times.

My favorite was actually “Ender’s Shadow,” but you must read “Ender’s Game” first.

Sherry

On April 25, 2014April 27, 2014 By Tamarah RockwoodIn Uncategorized1 Comment

We have reached dessert wines…a very lovely section to reach.

The reviews are going to be a little brief, since I don’t have the money to buy all the different types, and I am not sure my liver would survive, either. That being said, there are a few you should REALLY know about!

Sherry –

The thing with sherry is it is very dry, pretty sweet, a sucker punch of flavors, but it is a brazen dessert wine. It apologizes to no one.

The unfortunate thing about sherry is that I am not a *big* fan of most sherry.

I am a HUGE fan of cream sherry. This is just straight up “chick drink” material. It is very sweet, thick, creamy, smooth and lovely to drink. I love nothing more than a little glass of Bristol Cream Sherry in the evening.

According to Wine Spectator: “

Cream Sherry doesn’t have any dairy in it, but it is sweet and dark, in the oloroso style. How did it get its name? The story goes that a woman attending a Sherry tasting in the late 1800s sampled a variety of traditional Sherry, which was nicknamed “Bristol’s Milk” (named after the British port of Bristol, where Sherry was routinely shipped). After tasting the new, sweeter, more unctuous (and as-yet-unnamed) Sherry, she declared, “If that is milk, then this is cream,” and the nickname stuck. Because of its style, cream Sherry is recommended as an after-dinner drink, served over ice or perhaps on the side with a cup of coffee.”

The rest of the sherrys available are only interesting (to me) because Scotch/Whiskey uses sherry casks to age their spirits, so when you get to appreciating certain scotches you can say, “oh yes, it has a definite sherry note to it.”

Types of Sherry: (according to wikipedia)

Fino (‘fine’ in Spanish) is the driest and palest of the traditional varieties of Sherry. The wine is aged in barrels under a cap of flor yeast to prevent contact with the air.
Manzanilla is an especially light variety of Fino Sherry made around the port of Sanlúcar de Barrameda.
Manzanilla Pasada is a Manzanilla that has undergone extended aging or has been partially oxidised, giving a richer, nuttier flavour.
Amontillado is a variety of Sherry that is first aged under flor but which is then exposed to oxygen, producing a sherry that is darker than a Fino but lighter than an Oloroso. Naturally dry, they are sometimes sold lightly to medium sweetened but these can no longer be labelled as Amontillado.^[12]
Oloroso (‘scented’ in Spanish) is a variety of Sherry aged oxidatively for a longer time than a Fino or Amontillado, producing a darker and richer wine. With alcohol levels between 18 and 20%, Olorosos are the most alcoholic Sherries.^[13] Like Amontillado, naturally dry, they are often also sold in sweetened versions called Cream Sherry. As with Amontillado “Sweet Oloroso”, “Rich Oloroso” and “Oloroso Dulce” are prohibited terms.^[14]
Palo Cortado is a variety of Sherry that is initially aged like an Amontillado, typically for three or four years, but which subsequently develops a character closer to an Oloroso. This either happens by accident when the flor dies, or commonly the flor is killed by fortification or filtration.
Jerez Dulce (Sweet Sherries) are made either by fermenting dried Pedro Ximénez (PX) or Moscatel grapes, which produces an intensely sweet dark brown or black wine, or by blending sweeter wines or grape must with a drier variety.
Cream is a common type of sweet Sherry made by blending different wines, such as Oloroso sweetened with PX.

Vermouth

On April 25, 2014April 27, 2014 By Tamarah RockwoodIn Uncategorized1 Comment

Vermouth –

I hate vermouth. It’s so gross.

Here is wikipedia’s entry on it. I just don’t even care. Vermouth has ruined every martini for me, and I’m bitter:

“Vermouth is an aromatized fortified wine flavored with various botanicals (roots, barks, flowers, seeds, herbs, spices). It is said to be the most versatile of all Cocktail ingredients.^[2]^[3] The modern versions of the beverage were first produced in the mid to late 18th century in Turin, Italy.^[4] While Vermouth was traditionally used for medicinal purposes, its true claim to fame is as an Aperitif, with fashionable cafes in Turin serving it to guests around the clock.^[4] However, in the late 1800s it became popular with bartenders as a key ingredient in many classic cocktails that have survived to date,^[5]^[6] such as the Martini, the Manhattan and the Negroni. In addition to being consumed as an aperitif or cocktail ingredient, vermouth is sometimes used as a substitute for white wine in cooking.

Historically, there have been two main types of vermouth, sweet and dry.^[3] Recently, however, vermouth manufacturers have begun experimenting and have created various styles, including white or bianco, amber, and rose.^[6] Vermouth is produced by starting with a base of a neutral grape wine. Each manufacturer adds additional alcohol and a proprietary mixture of dry ingredients, consisting of aromatic herbs, roots, and barks, to the base wine. After the wine is aromatized and fortified, the vermouth is sweetened with either cane sugar or caramelized sugar, depending on the style.^[7] Italian and French companies produce most of the vermouth consumed throughout the world.”

whatever.

Cognac & Brandy

On April 25, 2014 By Tamarah RockwoodIn Uncategorized3 Comments

Cognac & Brandy –

Cognac is named after the town of Cognac in France, is a variety of brandy.
Brandy is simply a type of alcohol distilled from either fermented fruit juice or wine.

“For a distilled brandy to bear the name Cognac, an Appellation d’origine contrôlée, its production methods must meet certain legal requirements. In particular, it must be made from specified grapes. The brandy must be twice distilled in copper pot stills and aged at least two years in French oak barrels from Limousin or Tronçais. Cognac matures in the same way as whiskies and wine when aged in barrels, and most cognacs are aged considerably longer than the minimum legal requirement.”(wikipedia)

That’s about it for brandy.

We have a bottle of Hine, and although I have always loved it, and I still love it, I have found that I am a bourbon drinker. So, Hine is grape based, and bourbon is grain based. Hine, and cognac, is a very strong spirit but it is very smooth. Very balanced. Very complimentary. It isn’t likely that you will be offended by cognac, but you will be a little taken aback with its prowess.

It is definitely a gentleman’s drink, and I wouldn’t refuse it if it was offered to me. But I am not going out and buying bottles of it, either.

If you want a good bottle of cognacs, I would suggest checking out these links:

Cognac-expert.com

or “If Cognac was a car…” Cognac-expert.com Apparently I’m a Mini drinker.

Port Wine

On April 25, 2014 By Tamarah RockwoodIn Uncategorized1 Comment

Port wine

Port wine is a very thick, syrupy, dark and sweet dessert wine.

It is lovely.

If you really wanted to get into a snobby, hipster thread…I had no idea, but apparently port is the way to go. I just watched a 7 minute presentation on how to use port tongs to remove the top of the bottle so you don’t need to remove the cork (?), and how to properly decant a bottle of port through a sterling silver funnel (??) laid with a double layer of cheesecloth.

I just….whaa? Apparently I am not in as high of a social order as I think I am, because I generally uncork the port and drink it. From a wine glass I have in my cupboard. Or the dishwasher, depending on how far along I am on doing the dishes.

Okay, so we looked it up and there are actually good reasons for the port tongs. So, port was originally enjoyed because it was “is actually a sweet wine that’s been enriched with grape spirit (essentially un-aged Brandy) added during the wine making process. The spirit kills the yeast and stops the fermentation while there’s still a little sugar left in the grapes, and the result is a sweet fortified wine that’s about 20% alcohol.” vinesleuth.com

But port is best if it is older, and by then the cork can just crumble into the port. So, you take wicked hot tongs and heat the middle of the neck, then take a cold, wet rag and place it on the glass and it breaks evenly and cleanly. Then you filter the particulate through the mesh strainer into a decanter, and now you can actually drink the port.

Port also: “Port is commonly served after meals as a dessert wine in English-speaking countries, often with cheese; white and tawny ports are often served as an apéritif. In Europe all types of port are frequently drunk as aperitifs.“(wikipedia)

I’m not kidding, Ben threw the word “aperitifs” at me the other day, and I looked at him like he had tentacles growing out of his ears. I have no idea what an aperitifs is. Dictionary.com to the rescue….it’s a little thing you eat before hors d’oeuvres. Like nuts in a bowl. That’s an aperitifs. So, port is also an aperitif. “from French apéritif, from medieval Latin aperitivus, based on Latin aperire ‘to open.’” So there ya go.

Man, port culture is ridiculous. But port, without the culture, is AWESOME.

I’m going to go enjoy a glass of port right now, wearing jeans and my rocking lace-up Ugg boots. Take that, snooty port culture!

Bourbon: The Drink of a Lady

On April 25, 2014April 27, 2014 By Tamarah RockwoodIn UncategorizedLeave a comment

Until last year, I was a wine snob.

Bogle Vineyards, Petite Sirah. Yep.

I enjoyed deep red wines, I could tell you if the wine came from the coast of California, from Napa or from the valleys in Livermore. I went through a season of Pinot Noir, slipping into deep Merlots and then rebounding into Petit Sirah with a great flourish. I love picking out the flavors of dark cherry in the Syrahs, or the lavender in Merlots; the sweet finish of Cabernets and the dry spirit of Pinot. It is a beautiful adventure in a stemmed glass to explore the nature of wines, and I couldn’t enjoy it more.

And then I rediscovered bourbon.

Good heavens, is bourbon wonderful. It just sits in those raw oak barrels and sucks the heavenly life out of the wood. The flavors are oaky, sweet and bold. I love it.

But this is a corn whiskey, so you have to be prepared for a little kick. If you prefer margaritas or rum & Coke, I don’t know if this is really the spirit for you.

However, if you are an explorer at heart and love unearthing the deepest secrets in your drink, you will love bourbon. If you honestly love the personalities of scotches, but you can’t get over the peat, bourbon is definitely your drink.

So, here are some bourbons that I have, and some notes on what they are, exactly. I’m going to be citing a lot of distilleries so I get this right.

Let’s start with what I like the most, and move to the least:

Ladies at attention.

1) Blanton’s

“Blanton’s is a brand of bourbon whiskey produced and marketed by the Sazerac Company. It is distilled inFrankfort, Kentucky at the Buffalo Trace Distillery.

The Blanton’s brand was launched in 1984 under the guidance of the distillery’s master distiller Elmer T. Lee, as the first modern bourbon marketed as a single barrel bourbon.^[1] The original brand name was “Blanton’s Single Barrel Bourbon”. A single barrel bourbon is one that is poured (and typically chill filtered) from the contents of one particular aging barrel – not mixed with whiskey from any other barrels and not blended with neutral spirits, colorings, or flavorings. The company says that producing a high quality whiskey using this production method requires constant monitoring of every barrel in the middle of the warehouse by the Master Distiller. The barrels are dumped by hand without using machinery. There are eight different stopper designs, each with a different letter of the alphabet molded into it and topped with a figurine of a racehorse and jockey. When placed in order, spelling “B L A N T O N’ S”, the horse and jockey’s poses display eight different scenes of a horse race, from standing at the gate, to crossing the finish line with a win.”

Notes:

Rating– A

Price– $45 at BevMo

Type– Kentucky Straight Bourbon Whiskey

Nose– Very oaky, vanilla, cream, a little spicy.

Alcohol– 93 Proof, 46.5% abv

Taste– Oak, vanilla, nutmeg, raisins, corn. Sweet front, solid middle and a good clean, warm finish, no lingering tastes.

Overall– This is a beautiful bourbon with a decent amount of complexity, a very bold flavor, smooth overtones and a pleasing taste. It is sweet, warm, delightful with a very rich blend of flavors. You get the tastes of so many natural things in this, that you can almost picture what they look like while you are sipping it. The oak tastes like a warm oak wood that has been left out in the afternoon sun on a dry day. The vanilla is this musky vanilla that has been hanging in an empty cupboard. The spice is like a gentle spice cake with extra nutmeg and warm golden raisins. I just love how this bourbon opens up. This is absolutely my favorite bourbon, hands down.

2) Buffalo Trace

“Ancient buffalo carved paths through the wilderness that led America’s first pioneers and explorers westward. One such trail led to the banks of the Kentucky River where we’ve been making bourbon whiskey the same way for over 200 years. Uncompromised and unchanged, we’re proud of the whiskey we make. Dedicated to the independent spirit of America, Buffalo Trace is the world’s most decorated distillery. We invite you to explore our rich history, our award-winning bourbon and learn why we’ll always stand strong. (-Buffalo Trace.com)”

Notes:

Rating– A-

Price– $45 at BevMo

Type– Kentucky Straight Bourbon Whiskey

Nose– Dark Vanilla, fresh cotton candy

Alcohol– 90 Proof, 45% abv

Taste– Such a bright flavor, very cheerful front. Sweet but not too sweet. Very solid flavors for the middle, lots and lots of warm oak. Beautiful oak notes. Some gentle nut flavors, maybe walnut. Maybe some toasted sugar on the middle. Sunflowers. Apples in the finish.

Overall– I love Buffalo Trace very much. It is absolutely my go-to bourbon on a day to day basis. It never disappoints, it always impresses. It is a very optimistic, bold, bright bourbon with lots of aggressive flavors coming together. I will always have some on hand, and it will be the one I order if we go out. Definitely a winner in my book.

3) Old Weller

” “Replacing the rye grain in our recipe with wheat provides for an exceptionally smooth taste. W. L. Weller is a truly outstanding buy.” –Wine Enthusiast Magazine”

Notes:

Rating– A-

Price– $45 at BevMo

Type– The Original Wheated Bourbon

Nose– Bread, light, burnt sugar, leather, dark honey, some wildflower floral notes

Alcohol– 107 Proof, 53.5% abv

Taste– Very smooth, very light but with a great solid flavor. Sunflowers, creme brule, light vanilla. Spicy on the back. Warm finish, but not as clean as Blanton’s.

Overall– This bourbon was completely different than what I expected. I thought it would be more rugged like rye, but it was actually lighter than Buffalo Trace! Unbelievable. The flavor isn’t as impressive as Buffalo Trace, but it is still an amazing bourbon. Definitely A- in my book.

Side note- I have Celiac and I have never had a reaction to this bourbon, and I am very sensitive to gluten. Just take this with a grain of salt…if you have Celiac, you need to take responsibility for your self, as always. primum non nocere.

4) Angel’s Envy

“First a wee bit of back story as to why Angel’s Envy is called Angel’s Envy. No it’s not just to be clever, though it does sound clever, it actually has meaning; known as the “angel’s share”. The angel’s share is the portion of alcohol which will evaporate from the cask during aging. It’s not much that evaporates, between one and three percent depending on how hot the barrel house is. But this amount of alcohol is for the angels, as the story goes. Angel’s Envy derives its name from the fact that they finish aging their bourbon in Ruby port barrels from Portugal, making the angels truly envious. –See more at: http://whiskeynose.com/angels-envy-bourbon-review/#sthash.Pz9TBnRM.dpuf“

Notes:

Rating– A-

Price– $45 at BevMo

Type– Kentucky Straight Bourbon Whiskey Finished in Port Wine Barrels

Nose– Vanilla, cream, light sugar, honey

Alcohol Content– 86.6Proof, 43.3% abv

Taste– Honey, light brown sugar, a little vanilla. It is a simple bourbon, but delightful.

Overall– Angel’s Envy is a blend bourbon, so it tastes completely different from the other Straight Bourbon Whiskies. The blend is 25%A 40%B 35%C: On the bottle it explains that “As bourbon malcontents, we appriciate subtle nuances and tinkering. This micro blend was created from samples of 3 Angel’s Envy batches selected by Lincoln and Blended to the Specifications of BevMo!” My bottle is empty now because I have shared this one with friends the most. It is a very smooth, very likeable bourbon without the kick that straight bourbon has. It is very friendly and very open. I liked this one very much, but it is completely different as a blend.

5) Knob Creek

“THIS BIG FLAVOR
HASN’T GONE ANYWHERE.

The extra aging, longer than nearly every other small batch offering, allows our bourbon to absorb more of the sugar from the wood, giving it a richer taste. And treating our American white oak barrels with the highest char level brings out even more distinctive flavor qualities during the aging process.

When it’s all done, we take our original Knob Creek Bourbon from barrel to bottle at an honest 100 proof, and our Single Barrel Reserve at 120 proof, just like it was done before prohibition.”

(read their story here. They are quite a bunch over there, and it’s worth a visit!)

Notes:

Rating– B+

Price– $45 at BevMo

Type– Kentucky Straight Bourbon Whiskey, Small Batch

Nose– Big punch to the nose, be prepared. This is not your grandmother’s bourbon, unless your grandmother was a steelworker. Husky vanilla notes, deep caramel, rich oak wood, fresh rye bread

Alcohol– 100 Proof, 50% abv

Taste– This is absolutely the boldest bourbon I have. You do not go about drinking Knob Creek if you are a sissy. You hold it firmly in your hand, you stare your opponent…or your date…down across the rim of your glass, and with a wide, confident grin you take a sip. And then you close your eyes as you recoil from the insane bouquet of flavors you have assaulting your palette. Rich vibrant oak notes, huge vanilla blasts, rye from the depths of Ryeville. Bruised peaches, apricot pits and caramels. There is nothing subtle about this bourbon, so you’re going to get it all at once. And once you swallow, you will have to take a breath to clear your lungs again…it’s that good.

Overall– Okay, this used to be my favorite bourbon. I went to this every time I was asked what I liked. It is seriously good…but now that I understand the flavors in bourbons, all I can taste in it is the rye! I still love it because it is so incredibly bold, you just have to respect it. But on a day to day basis, it is a little too much for me. It’s not a conversational-bourbon, it’s a punch-you-in-the-face-while-I-kiss-your-sister/brother bourbon. I kinda like it for that….

6) Bullet Rye

“Bulleit Rye is an award-winning, small batch, straight rye whiskey with a character of unparalleled spice and complexity. Released in 2011, it continues to enjoy recognition as one of the highest quality ryes available.Russet in color, with rich oaky aromas. The flavor is notably smooth, with hints of vanilla, honey, and spice. Finishes crisp and clean, with long, lingering flavors.( See more at: http://www.bulleit.com/whiskey.aspx#!bulleit-rye)”

Notes:

Rating– C

Price– $25.99 at BevMo

Type– Straight Rye Whiskey

Nose– Harsh, rye, dried grass

Alcohol Content– 90 Proof, 45% abv

Taste– I don’t know anymore. It tastes like pickles to me. But some people say it tastes like cherries and tobacco.

Overall– I hate this rye so much it kills me. I have tried to like it, but the only note I get from it is pickles. It is frustrating. I have had other ryes, like Michter’s US #1 Rye, which were incredible. So I don’t know exactly what went wrong with Bulleit rye.

7) Buffalo Trace White Dog

“In Kentucky, buffalo carved a pathway followed by America’s first explorers. Those brave pioneers distilled whiskey using traditional methods and drank it right off the still. They called it White Dog. This raw distillate was clear, un-aged and had a hint of sweet corn. Later distillers discovered this spirit was perfect for aging – creating what we know today as fine Kentucky Straight Bourbon Whiskey. We’re still making whiskey on the spot where ancient buffalo once crossed the Kentucky River and following centuries of time-honored distilling tradition. Enjoy this White Dog the way Americans did more than 200 years ago. (-buffalo trace distillery)”

Notes:

Rating– N/A

Price– $17.99 at BevMo

Type– Wheated Mash

Nose– You don’t have a nose anymore if you smell this.

Alcohol Content– 125 Proof, 46.5% abv

Taste– Vanilla, sweet sugar, and the burn of a cowboys glare.

Overall– So, this is what Buffalo Trace bourbon is before it goes into the oak barrel. We just wanted to know what it tasted like…but, from one friend to another? DON’T DRINK THIS. I can’t explain it, but it’s just burn. Lots of burn.

Demystifying Alcohol for Women: Cognac & Brandy, Revisited

On April 25, 2014April 27, 2014 By Tamarah RockwoodIn Uncategorized1 Comment

I just wasn’t satisfied with my brandy review.

There is probably some hidden gem in brandy that I missed; some niche in cognacs that will expand my understanding of this distilled wine. I needed to explore this section a little deeper, so my wonderful husband went to a store and got a bunch of little bottles of a good range of cognac & brandies!

A little breakdown of what we have –

VS: “Very Superior”, Grape blend aged for 2 years
VSOP: “Very Superior Old Pale” aged for at least 4 years
XS: “Extra Superior/Smooth”, similar to VSOP
XO: “Extra Old”, At least 6 years

I will say after tasting all of these, there is a certain taste in both cognac and brandy that is very distinct. It’s this mild, sour taste that prevails with every one of them. But the cognacs are all cognacs. They are all varieties of the same flavor. The brandies, on the other hand, were just a box of crayons…they were each completely different from the next. Yet, they all had that cognac/brandy taste in the end.

I found out that brandies are okay, but you absolutely have to know which one you like before you order. The cognacs were a much more reliable drink, in the long run.

And I’m not a fan of either. They’re kind of okay, but it is not my flavor. Not complex, my stomach burns and my mouth tastes kind of like cheese. It’s a weird experience.

Tasting night: Engage!

1. Remy-Martin V.S.O.P. (champagne cognac)

Aged 4 years in European oak barrels.

The nose is vanilla and oak, but it’s really light. Ok, that is a “sessionable” cognacc. If you wanted a full bodied, oaky cognac, this would work for you. I like things a little more complex, a little more surprise hidden away. But it’s a good cognac. It’s like finding a good American lager, compared with what you prefer which is Craft liccorice molasses porter. It’s good, but sessionable and little imagination.

2. Hennessy V.S. (cognac)

Aged 2 years in European oak barrels.

Very fresh, fruity nose but spirited. I want to say red apples, but it’s not entirely apples. More like apple and grape fruit salad. The taste is really interesting. Mostly a single note of fruit, but not really sweet. The burn is light, but noticable. The back taste isn’t great, kind of acidic and a little bitter. Reminds me of red apple skins, but I am not too wild about its untamed nature.

3. Hennessy V.S.O.P. (cognac)

Aged 4 years in European oak barrels.

The nose is a lot warmer, a much more matured smell. Huge brown sugar and molasses smell. It is so hard to pick apart the flavors with this, even though it is nice. The astringent qualities are gone, light sweet port front. The middle is like nice dark grapes. Smooth finish. Cola in the very back. The best of the cognacs.

4. Courvoisier V.S.O.P. (fine cognac)

Aged 4 years in European oak barrels.

This…sucks. So the nose is really interesting, I got cherries and bubble gum. The flavor was one big note of burning, volcanic cherry bubble gum. The finish was harsh, yo, and my tongue was tingly afterward and it took almost a pint of water to get the taste out of my mouth. Worst of cognacs.

5 . Hine XO (cognac)

XO: “Extra Old”, At least 6 years

This was by far the best. It is so light, so refined. It just melts like sunshine in your mouth. Lots of oak, vanilla and light grapes. Definitely worth the money, if you like cognac

6. Christian Brothers V.S. (brandy)

Aged 2 years in European oak barrels.

The nose is strong, very spirited. I smell chocolate, but not really in a good way. The taste is kind of not there, but it isn’t vodka nothing. But it burns…not a fan.

7. E&J XO (brandy)

XO: “Extra Old”, At least 6 years

Apricot liquer nose, a little marshmallows. Nice, friendly. It is so pleasant, big apricot taste. Full bodied, gentle on the pallette, good finish. I like this one. This is what I think brandy should be…hands down my favorite.

8. Korbel (brandy)

There is some smell in this I can’t place. It’s strong, it’s offensive and I think it smells like cheddar cheese that has been left out in the sun. It’s weird. The taste…is powerful, and awful. There is something wrong with this. It’s alchy, it burns, it’s sour and the Worst of brandies, if not of everything we tried tonight.

9. Raynal V.S.O.P. (brandy)

Grapey, oaky nose. Definitely the closest to cognac of all the brandies. That’s a lot of apple and grape taste. Strong drink and more burn on the back.

10. Bonus Round: Meukow Vanilla Cognac

The nose is offensive. I think it smells like corn dogs. There is something wrong with this. Wow. That is a LOT of vanilla. Bubble gum finish. Reminds me of what they cleaned my teeth with at the dentist when I was a kid. I vote no in a BIG way. This is a cheap date. Cheap. Date.

White wines have proved to be both astonishingly interesting, annoyingly self-entitled, fabulously bold and heart-wrenchingly boring.

These are going to be rated from what I liked best to worst:

1. Gewurztraminer

2. Muscato

3 Rose` muscato.

4. Riesling

4. Sauvignon blanc

5. Pinot grigio

6. Chardonnay

7. Semillon

1) Sauvignon blanc

The attitude – This is a delicate, sophisticated wine for people who can taste subtleties easily. It is a sultry murmur of wit that can be lost if too many loud noises are around. If you are a woman who likes exotic cheeses, you will definitely appreciate this wine.

The grapes – The grapes are generally grown near the ocean, or at least in mediterranean climates that have long autumns, crazy hot summers and gentle winters.

sauvignon blanc wine – It is definitely served chilled, although letting it warm to almost room temperature will bring out the good solid notes of melon, grapefruit, green apples and crisp pears. Not very dry at all, very clean finish. Definitely a pleasant experience. But very fruity, very bold and very white-winey.

It pairs well with – Waldorf Salad, scallops, trout, prosciutto and fresh apples, sorbets.

2) Chardonnay

The attitude – Welcome to the white wine that has put us red wine drinkers off all this time! Ah, chardonnay. The pastel colored grape with a hint of 1980s shoulder pad wearing, uninspiring, vapid wine that you would drink if your soul was on fire, and you just didn’t care, because you’re re-watching Friends, from the beginning, every night at 7:00pm in your very special flannel pjs you got at Sears. I also may be a little pious with my opinions, here.

The grapes – Can be grown anywhere and will adapt to any situation with no repercussions to themselves.
Chardonnay wine – Chardonnay wine is very thin but rather dry and bitter. It has notes of grapefruit, but so light in taste that it hardly compliments anything. Very predictable white wine. It is a white wine that you will either love, or quietly dump it into the nearest potted plant (I have done this before. I think the plant survived, but I can’t say for sure).

It pairs well with – fish, salmon, chicken, caviar, brie and a well-manicured afternoon chick flick that you already know how it’s going to finish.

3) Semillon

The attitude – This is the wine for the adventurous spirit. You will not see this at Mother’s Day brunch, but you will see it hiding inside the pantry of someone who has discovered the brash, dry, unyielding white wine that is semillon. If you enjoy fire breathing on your days off; if you can just get in your car and explore, and somehow find yourself in the middle of Newfoundland; if you like absinthe with a shot of tomato juice while reading Poe…you might like semillon.

The grapes –

These are grown along the coast of France, as well as California. Crazy summers, long autumns, unoffensive winters.
3) Semillon
The attitude – This is the wine for the adventurous spirit. You will not see this at Mother’s Day brunch, but you will see it hiding inside the pantry of someone who has discovered the brash, dry, unyielding white wine that is semillon. If you enjoy fire breathing on your days off; if you can just get in your car and explore, and somehow find yourself in the middle of Newfoundland; if you like absinthe with a shot of tomato juice while reading Poe…you might like semillon.
The grapes –
These are grown along the coast of France, as well as California. Crazy summers, long autumns, unoffensive winters.
wine – This is a mysterious white wine that is normally blended into sauvignon blancs to introduce an almost syrup flavor to it. It has the taste of figs, grass, berries.

It pairs well with –

mussels, clams, oysters, roasted fig and brie, pomegranate sorbet, pasta salad, skydiving.

4) Moscato

The attitude –

If you secretly have a unicorn and rainbow sticker on the inside of your work folder, I bet you like moscato wine. If you still have your collection of Judy Blume books (that you will *never* part with!); if you are a little girly, but not too girly, but above all things *privately girly*, then this is the wine for you.
The grapes –
This is an extremely sweet grape that grows in the middle of land. It enjoys being surrounded by vines in warm climates. Snow? A cold breeze? Not on these dainty bunches, thankyouverymuch.

5) moscato wine –

serious port qualities, syrupy, very thickly sweet, melon, cherries, plums. It was so much thicker than any of the other wines that it is hard to even categorize them in the same way. If I was at a party and the only thing they had was white wines, I might take this one just because it is so different.

rose` muscato – melon, creamy, rose, strawberries. but it’s a little lighter than muscato.

Just go straight to dessert if you’re drinking moscato. It isn’t a dessert wine, like port, but it is very very sweet. A little citrus, a little musky, but not an intimidating wine.
It pairs well with –
go with something that will balance it, like dry hard goat cheese or raspberry brownies. Although, if you’re feeling a little daring…try extra spicy plum salmon, wearing your best bling shoes you got, girlfriend!

5) Pinot grigio

The attitude –
If you like the briny air of the coast, the grit of sand between your toes, the smell of seaweed in your hair…you will prefer pinot grigio. It is pinot noir’s cousin who prefers to kick back, rather than knock your socks off.

The grapes – This is because the black grapes grown for pinot noir wines are grown on the coast of California where it is significantly cooler than inland. The grapes are pelted with ocean fog every day, and they become very bold grapes due to the climate.

Pinot grigio wine –
The most intense tangy, sour white wine of them all. This one stands out for the tang it brings to the table. Crisp, clean finish, notes of pears, but very white wine finish….terrible aftertaste. I will say, it has the most memorable flavor of them all, and that alone would draw me back to it.
It pairs well with – salmon, pears, hard cheese, spicy Thai, sushi.

6) Gewürztraminer

The attitude – This wine shocked the socks off me. It was a very, very complex wine. If you like scotch, you will appreciate this wine. If you like your books a little more complicated, the plot lines a little messier, and for the conclusion of your novel to be a one-two punch to the gut, you’ll like this. It’s just….so…different.
The grapes – Just between you and me, though: These are the most spoiled, entitled grapes on the face of the earth. “Oh, the soil is too moist! It’s too dry! I’m too hot! Why isn’t it cold enough, you are doing this on purpose. You’re breathing on me…now I have mold.” Get over yourself, sister.

Gewurztraminer wine – Much more complex nose, much stronger taste than reisling. Lots of apple, grapefruit, but the flavor is so much more complex. Dry, but bitter after taste. Sweet front, complex middle, fruity, but really complex after taste. By far the most complex white wine of them all.

This wine is hard to describe. It is crisp, yet has distinct floral notes. It isn’t exactly “refreshing,” and you won’t feel better after drinking it. But it is a little peachy. In a very snotty, self-righteous kind of way. So, there’s that.

It pairs well with – Chinese, Thai, Cantonese…but I can’t really speak for it. It’s giving me a dirty look as I’m typing, and it’s making me a little uncomfortable…

7) Riesling

The attitude – This sucker is just one big huge note of apples. I’m not a fan of hard cider, but if I was, I would love riesling wine.

The grapes – They grew and became grapes. However,there are a TON of riesling vineyards popping up in Washington and New York. So, it needs it a lot colder, a lot moister, with a hipster beard and a scarf knitted from a rare breed of alpaca wool that you’ve never heard of.

riesling wine – It’s definitely good on its own, but you really have to like apples. A lot.

It pairs well with – waldorf salad, salted caramel

I’m not finishing any of these, though.

	George on Going To Conventions As An INT…
	Tamarah Rockwood on Going To Conventions As An INT…
	Kash on Going To Conventions As An INT…
	Tamarah Rockwood on I Have Moved…But Not Too…
	Lisa Kokin on I Have Moved…But Not Too…

	George on Going To Conventions As An INT…
	Tamarah Rockwood on Going To Conventions As An INT…
	Kash on Going To Conventions As An INT…
	Tamarah Rockwood on I Have Moved…But Not Too…
	Lisa Kokin on I Have Moved…But Not Too…

	George on Going To Conventions As An INT…
	Tamarah Rockwood on Going To Conventions As An INT…
	Kash on Going To Conventions As An INT…
	Tamarah Rockwood on I Have Moved…But Not Too…
	Lisa Kokin on I Have Moved…But Not Too…

We have reached dessert wines…a very lovely section to reach.

Sherry –

Types of Sherry: (according to wikipedia)

Vermouth –

Cognac & Brandy –

Port wine

Until last year, I was a wine snob.

1) Blanton’s

“THIS BIG FLAVOR HASN’T GONE ANYWHERE.

I just wasn’t satisfied with my brandy review.

White wines have proved to be both astonishingly interesting, annoyingly self-entitled, fabulously bold and heart-wrenchingly boring.

These are going to be rated from what I liked best to worst:

1) Sauvignon blanc

2) Chardonnay

3) Semillon

The grapes –

It pairs well with –

4) Moscato

The attitude –

5) moscato wine –

5) Pinot grigio

6) Gewürztraminer

Gewurztraminer wine – Much more complex nose, much stronger taste than reisling. Lots of apple, grapefruit, but the flavor is so much more complex. Dry, but bitter after taste. Sweet front, complex middle, fruity, but really complex after taste. By far the most complex white wine of them all.

This wine is hard to describe. It is crisp, yet has distinct floral notes. It isn’t exactly “refreshing,” and you won’t feel better after drinking it. But it is a little peachy. In a very snotty, self-righteous kind of way. So, there’s that.

It pairs well with – Chinese, Thai, Cantonese…but I can’t really speak for it. It’s giving me a dirty look as I’m typing, and it’s making me a little uncomfortable…

7) Riesling

riesling wine – It’s definitely good on its own, but you really have to like apples. A lot.

The Grapes

Red Wines

“THIS BIG FLAVOR
HASN’T GONE ANYWHERE.